It’s too hot to make complicated videos anyway, so let’s sit down and talk about a true classic: the French Opinel knife.
I’ve never understood why these 10 to 15-euro knives attract so many haters in internet forums and discussion groups. Some guys act as if these little folders are a direct threat to their manliness just because they are made of cheap carbon steel and simple beechwood. They think if it’s affordable, it can’t possibly work. There was even a German hunter here on YouTube who thought it was a hilarious idea to “modify” an Opinel by grinding it to pieces on a belt sander and leaving the remains in a jar.
But look: there’s a reason these knives have been around for over 130 years. Opinel isn’t some massive, soulless international corporation. They employ about 180 workers and still forge their blades in the French Alps, in Savoie—a beautiful landscape. It’s not Far-Eastern mass-production crap. It’s a proven, affordable cultural icon.
Making It Your Own
One of the things I love most about Opinels—besides their incredible slicing ability—is how easy they are to customize. You can easily drill a hole, attach a custom lanyard, or add a little decoration to the handle.
On my carbon steel models, I like to force a dark patina using hot black coffee. It gives the blade a rugged, dark look, though it naturally wears down over time with honest use. For my go-to Opinel, which was actually a gimmick present from a guy I bought a Swedish backpack from, I ditched the standard paracord. I prefer traditional materials, so I made a new lanyard out of 100% pure hemp cordage and finished it with a custom antler bead.
The Real-World Test: Breakfast & Wood
To start the day, I used it to prep a simple farmhouse breakfast: French knife, Spanish cheese, some smoked chili, and sea salt out of my self-made antler spice container, eaten with my handmade horn spoon. Even my dog Bonnie—who looks a bit different right now because my wife had to shear her thick, felted pelt due to the intense heat—loves the cheese.
Sure, sometimes Opinels lack perfect quality control out of the box. I had to slightly re-grind the edge on two of mine because they were a bit rough. And yes, when the beechwood handle absorbs moisture or sweat, the wood swells and the blade can get stuck. But there’s an old traditional trick for that, the Coup de Savoyard: just give a slight knock on the pommel, and the blade pops right out. No big deal if you treat the wood with oil.
But can it handle woodwork?
Let’s be clear: an Opinel is not a heavy-duty bushcraft knife. It was originally made for winemakers, fruit farmers, and shepherds to trim branches and work around the farm. If you try to baton a locked Opinel straight through a tough piece of timber, you’ll ruin it.
But you can work with the tool instead of against it. I used the Opinel to carve a quick wedge out of hard, dried wood. Then, I folded the knife halfway, placed it on the timber, gave a gentle tap to the spine just to create a small crack, and used the wooden wedge to split the log.
The Verdict
Is a traditional Scandinavian Puukko superior when it comes to heavy wood cutting? Absolutely. A Puukko has a thicker, wedged profile that opens up the wood, whereas the ultra-thin Opinel blade is a pure slicer and will eventually get wedged and stuck in deep wood.
But for a lightweight, affordable, everyday pocket tool that you can easily modify, slip into your pocket, and use for everything from slicing apples and cheese to light farm chores? It’s a masterpiece of minimalist genius. Master the tool you have, and you don’t need to crave the expensive tactical junk.
What’s your take on the humble Opinel? Let me know in the comments.